Cheesy Cabbage Heads Recipes

Steps:

• Cook cabbage in boiling salted water until tender.
• Drain and return to pot.
• Add cream and cheese over low heat, stirring constantly until cheese melts and coats cabbage.

Steps:

• Lay cabbage on its top with the core facing up.
• Carefully cut the core out of the cabbage and hollow it out about halfway deep and about 2 inches across.
• Generously salt and pepper the cabbage.
• Fill the hole with butter and wrap in two layers of foil.
• Put cabbage on top rack of your grill and cook on medium heat for about 2 hours or until soft. Again times may vary.
• Open foil and fill hole with cheez whiz.
• Recover and put back on grill until cheese has had a chance to melt through.
• Slice and serve.

Steps:

• 1. Cut cabbage into wedges and cook uncovered until tender (about 25 minutes). Add salt to water just before cooking is completed. Drain cabbage, add butter.
• 2. For white sauce: in a saucepan, melt butter over low heat, add flour and salt, stir until combined. Gradually add the milk, stirring constantly until thickened.
• 3. Layer the cabbage, cheese, and white sauce in a 2-1/2 qt. casserole dish. Repeat layers.
• 4. Top with buttered bread crumbs.
• 5. Bake at 375 for 25 minutes, or until bread crumbs are browned.
• 6. A good side dish with ham, pork, sausage, or as a vegetarian main dish. A picture of the lady who is responsible for this recipe: Mary Armstrong Bales, God bless her!